We know that in restaurants, there is usually a stir-fried kidney flower, which is tender and spicy. So, how does the family version of the fried waist flower make it the same as the restaurant or even better than the restaurant? The following is the home version of the stir-fried kidney flower:
1. Prepare the ingredients.
1.2 fresh pork kidneys (preferably buy fresh in the morning).
2.1 green pepper and 1 red pepper.
3.3 cloves of garlic.
4.Pickled peppers, ginger slices, and dried chili peppers to taste.
2. Seasoning.
Cooking wine, light soy sauce, refined salt, chicken essence, Sichuan pepper powder, starch appropriate amount.
3. Handle the ingredients.
1.Remove the membrane of the pork kidneys (the main function is to remove the smell), cut them into spike flowers (a bit of a test of knife work, you can simply cut them into thin slices if you are too troublesome), soak them in water for 10 minutes, and rinse them well.
2.Pickled peppers cut into cubes; Remove the seeds from the green and red peppers and cut into small pieces, and mince the garlic and ginger slices.
3.Marinate the pork kidneys in cooking wine, light soy sauce, refined salt, chicken essence, Sichuan pepper powder, and starch for 15 minutes.
Fourth, stir-fry. 1.Heat the pan and add oil, add the pickled peppers, dried chilies, minced garlic and ginger and sauté until fragrant.
2.Add the marinated pork kidneys and stir-fry until browned.
3.Add the green and red peppers and continue to stir-fry.
4.Add light soy sauce, refined salt and chicken essence to taste.
5.Finally, thicken with water starch and sprinkle with some chopped green onions or coriander.
In this way, a delicious, good-looking stir-fried kidney flower is completed.